Falafel & Roast Cauliflower Bowl

Name: Falafel & Roast Cauliflower Bowl with Cherry Tomato Salad & Hummus
Total time: 30 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; ½ red onion; ¼ cup rice wine vinegar; 1 portion cauliflower; 1 tub spinach falafel; 1 punnet cherry tomatoes; 1 cucumber; 1 tub hummus; 1 packet flaked almonds; 1 bag rocket leaves; 1 packet Plant-Based Mayonnaise

with Cherry Tomato Salad & Hummus

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These warm flavourful falafels are the perfect match for roasted cauliflower and a refreshing cherry tomato salad. Bonus: it's a super easy, low carb meal that you'll want again and again!

This recipe is under 650kcal per serving and under 30g carbohydrates per serving

Tags:

Under 30g carbs

•Not Suitable for Coeliacs

•Plant Based

•Naturally Gluten-Free

Allergens:

Sesame

•Almond

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

red onion

1 portion

cauliflower

1 tub

spinach falafel

(May be present: Sesame, Eggs, Gluten, Milk, Soy, Wheat, Almond, Brazil nut, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Cashew, Peanuts.)

1 punnet

cherry tomatoes

cucumber

1 tub

hummus

(Contains: Sesame; May be present: Eggs, Milk, Almond, Macadamia, Walnut, Cashew.)

1 packet

flaked almonds

(Contains: Almond; May be present: Sesame, Milk, Soy, Brazil nut, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Peanuts, Cashew.)

1 bag

rocket leaves

1 packet

Plant-Based Mayonnaise

Not included in your delivery

olive oil

¼ cup

rice wine vinegar

Nutritional Values

per serving

Energy (kJ)1839 kJ

Fat41.4 g

of which saturates3.9 g

Carbohydrate17.1 g

of which sugars13.7 g

Dietary Fibre13.9 g

Protein15 g

Sodium1466 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Medium Non-Stick Pan

Cooking Steps

Preheat the oven to 240°C/220°C fan-forced. Thinly slice the red onion (see ingredients). In a small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Scrunch the red onion in your hands then add to the pickling liquid. Add just enough water to cover the onion and stir to coat. Set aside until serving.

Chop the cauliflower into small florets. Place on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast for 15-20 minutes.

While the cauliflower is roasting, use your hands to break each spinach falafel into quarters (don't worry if they crumble!). Halve the cherry tomatoes. Roughly chop the cucumber. In a small bowl, combine the hummus and a generous splash of water. Set aside. Heat a medium frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl.

Return the medium frying pan to a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, add the falafels and cook, tossing, for 4-6 minutes or until deep golden brown. Transfer to a paper-towel lined plate. Season the falafels with salt.

In a medium bowl, combine a small drizzle of the pickling liquid and olive oil. Drain the pickled onions. Add the pickled onions, cherry tomatoes, cucumber and rocket leaves to the dressing. Toss to combine. Season to taste.

Divide roast cauliflower, falafel and cherry tomato salad between bowls. Drizzle the hummus over the falafel and cauliflower. Sprinkle over the toasted almonds. Serve with a dollop of the plant-based mayonnaise.